Large russet potatoes work best for baking, so be sure to choose the largest available. If you notice any blemishes in the potatoes’ skins, use a paring knife to cut them away.
The procedure for baking russet potatoes in the oven is the same whether you’re making 4 potatoes or just a single potato, so adjust the recipe based on how many people you’re serving.
Make sure that you push the fork into the potatoes, so the indentation is at least 1⁄2 inch (13 mm) deep.
Placing the potatoes directly on the oven rack creates a crispier skin. You can also wrap the individual potatoes in foil and place them directly on the oven rack if you prefer. However, the skins can sometimes get soggy because of the trapped steam inside the foil.
While the potatoes are cooking, it’s a good idea to turn them every 20 minutes for even baking.
If you baked the potatoes on a baking sheet, remove them from the sheet to set them aside for cooling. If you wrapped the potatoes in foil for baking, carefully unwrap them for cooling. Be sure to use an oven mitt or potholder to remove the foil because it will be hot.
If you have any leftover potatoes, cover them in plastic wrap and store them in the refrigerator. Be sure to eat them within 2 to 3 days.
If the potatoes are still hard after another 5 minutes, continue heating them in 1 minute increments until they’re done. Be sure to use a pot holder to handle the plate and a pair of tongs to turn and squeeze the potato because they’ll both be very hot.
Use a pot holder or oven mitt to take the plate out of microwave because it will be hot.
You can store any leftover potatoes in the refrigerator once they’ve cooled and been wrapped in plastic wrap. They should stay fresh for 2 to 3 days.
Avoid opening the slow cooker while the potatoes are baking because you may increase their cooking time.
Any leftover baked potatoes can be wrapped in plastic wrap and kept in the fridge. Eat them within 2 to 3 days, though.
